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Chef Dr. Delicious recipes Pepper Steak, Steak Au Poivre recipe today with a daily updated recipe from an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 3/28/2001 - Recipe for Steak Au Poivre, Pepper Steak
"Steak Au Poivre"
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1 -1 inch slice of round steak, about 3 pounds, or 6 individual steaks at least 1 inch thick
2 tablespoons oil
2 tablespoons peppercorns, black and white
Polyunsaturated oil for grilling
Salt
1 cup dry white wine
1 cup beef broth
2 teaspoons cornstarch
1/4 cup cognac
2 tablespoons evaporated skimmed milk
3 tablespoons polyunsaturated margarine
Trim the meat of all fat and gristle and dry it on paper towels. Rub 2 tablespoons of oil into the meat on both sides. Crush the peppercorns slightly, but not too fine; a blender can be used for this. Press the crushed peppercorns into all surfaces of the meat and put it aside for at least 2 hours. Pour enough oil into a heavy skillet to fill the bottom and put it on the stove to get quite hot. Add the meat and sauté it on both sides according to the degree of doneness desired. Salt the steak after it has been turned. Remove the steak to a warm platter and keep it warm while preparing the sauce. Pour out all oil from the frying pan and add the white wine and 3/4 cup of beef broth. While the liquid begins to simmer, mix the cornstarch with the other 1/4 cup of beef broth and add it to the sauce, stirring with a wire whisk and scraping up the coagulated juices from the bottom of the pan. When the sauce has thickened, add the cognac and milk. Simmer the sauce for another 1/2 minute, remove from the heat and add the margarine. Stir until the margarine is melted, then spoon the sauce over the steak. Serves 6.
Note: French chefs add big spoons of heavy cream to the sauce to cut the strength of the pepper.
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